Today I have the BEST, easiest recipe for a yummy, CUTE Christmas Cookie!

(Say that fast 3 times!)

This recipe is perfect for this time of year when everyone is so busy and you don’t have a lot of time to bake, but yet we have to take a treat with us almost everywhere we go! There are parties every week and church socials and school functions and dance festivals, so you need to try this recipe because it is so simple, yet everyone will think that you spent a lot of time making them!

This is one of those recipes that I have had in my family for a lot of years and I have made it many times. It is great for the summer, because it is a bar cookie and you can just bake it all at once in one pan, and you don’t have to heat up your house for very long! It also has very basic ingredients that you probably already have at your house.

Back in the day, I used to make this recipe with shortening, but if you think about it, Toffee is made with real butter, so I changed out butter for the shortening and oh my, what a difference it made! I asked my husband if he wanted one last night and he said, “No…I want two!” They are that good!

Summer is here and so now it is officially the quick, easy to make, no bake season! This is the time of year that I look for recipes that require little time and effort to make and this recipe fits the bill perfectly. I don’t know who named this recipe, but I have been making it for my family for many years! There are a lot of variations of this recipe but I love this one because it is a chewy, yummy, chocolately, peanut buttery, bliss in every bite treat! So if you need a quick snack to fix for your family this summer you really should try these Chocolate Butterscotcheroos!

Chocolate Butterscotcheroos

1 cup white syrup

1 cup white sugar

Boil together in a large pot and add

1 cup peanut butter. Sir till PB is melted.

Add 6 cups rice crispy cereal.

Stir well and press into a 9 x 11 cake pan that has been sprayed with a cooking spray.

Melt 1 10 oz. package of chocolate chips and

1 10 oz. package of butterscotch chips together and spread over the top.

Let it set up and cut into bars and serve.

So easy and so yummy. This is a great recipe for the kids to help you make, and what kid doesn’t love to help in the kitchen when it is a fun treat? It is perfect for summer snacking, picnics, BBQ’s, ballgames, etc. Easy to make and easy to transport right in the pan! So what are you waiting for, let’s go make some Chocolate Butterscotcheroos!

Am I showing my age, by the title? How many of you remember, as a child, jumping the rope to that chant? How many remember even jump roping as a child? Oh, the good ol’ days.

Today this recipe comes from my special friend, Susan. She is my exercise partner, my lunch friend, my sounding board, and my personal gardening expert! What more could a girl want?

This recipe is very rich and creamy, and I have made it many times and not once has it ever gone sugary! It makes a big batch,( 2 pans full) which is perfect for gift giving! Are you ready to make some?

Susan’s Fudge

4 ½ cups sugar

12 oz. canned milk

Boil for 10 minutes, stirring constantly so it does not scorch!

3 bags of chocolate chips (I used milk chocolate, but you could use semi-sweet)

You could add some candy canes and gumball to decorate. Wrap in cellophane and tie with a big bow, or you could put them in Chinese take out cartons, etc. I will have some fun ideas you can do with the take out cartons.

Are you ready to go make some yummy fudge? This is so great, because you can get it all made up and put it in the freezer before your holidays get too much more hectic, and all you have to do is pull it out and let it thaw a bit and you are good to go! (Sometimes, I must I admit, I can’t wait that long!) This is a perfect gift for neighbors, Visiting Teaching, co-workers, friends and your family!

I decided to make some pumpkin chocolate chip cookies and then I decided to add a penuche frosting! To me it was making better…BEST! I loved the flavor combo of the pumpkin and chocolate, with the carmel frosting!

I did not make the good old Weight Watchers version of pumpkin cookies, which is just a spice cake mix and a can of pumpkin, but I decided to make my recipe that I have used for years, I am not sure where it even came from, because I have had it for so long. I needed a big batch of cookies this time so I doubled this recipe:

Ingredients:

1/2 cup butter

1 cup brown sugar, packed

1/4 cup milk

2 cups sifted confectioners’ sugar, more or less

hot water, optional

Preparation:

In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.

I love how these turned out. If you love pumpkin cookies, you just might love the flavor of the Penuche frosting with it too!